... a useful resource for anybody engaged in the manufacture and development of
flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat
bread the most widely consumed bread type in the world. It brings together in-depth knowledge
of the technology of flat bread production covering a wide range of topics from the historic
background of wheat corn rye rice barley sorghum and millet cultivation to advanced
research findings on flat bread technology. The author a leading expert in the field
introduces a wealth of detailed information on flat bread technology including: specific
ingredients formulations production techniques equipment requirements quality assessment
and shelf life of the final product . Both single and double layered products are explored
providing developers with a thorough understanding of flat bread products from around the world
and the opportunity to expand existing product lines. Special featuresof the text include:
processing methods of over 45 types of flat breads including pizza pita corn and wheat flour
tortillas foccacia matzo rye breads' dosai and injera theory and practice of sourdough
production technology of synthetic and naturally occurring emulsifiers and their applications
in food and flat bread industries and a multitude of illustrations of breads and processing
steps names and addresses of over 90 suppliers of ingredients and machinery used in the
production of flat breads in United States and Canada. Flat Bread Technology is a welcome and
invaluable resource to all those interested in the technical scientific and historical
background of flat breads from the breeders of wheat and other cereal grains to technical
personnel and suppliers of ingredients to milling and baking companies. It will also serve as
an excellent guide to students attending baking schools and cereal and food institutions.
